Heirloom Tomato on Ricotta Flatbread
Pizza moment. Focaccia, cherry tomatoes, ricotta, ginger and fresh herbs. The delicious idea for a weekend with a great desire for an aperitif. Focaccia with simple flavors, enriched by the freshness of ginger and fresh herbs such as mint, fennel and basil. Let yourself be inspired by this dish and share the final result on social media by tagging https://ilcapodelcibo.blogspot.com/. Have fun!
Ingredients
450 g of type flour50 g whole meal flour400 g of cold water20 g of extra virgin olive oil3 g of dry brewer's yeast10 g of salt20 g of sugarsemolina flour
Filling
Cherry tomatoessheep's milk ricottafresh gingerfresh mintFennelbasiloreganoEVO oil, salt, pepper
Procedure
Add the flours to the bowl of the planetary mixer and with the "leaf" at speed 1 mix and take air and volume to them for about 30 seconds. Add 3/4 of the dose of cold water with the yeast, sugar and mix with the leaf for about 1 minute at speed 2. The result should be a fairly compact dough. Add the remaining water, and the salt and always with the leaf knead everything until the total absorption of the water itself. Start at a speed of 2 and work your way up to the maximum speed of 10. Knead until, after a few minutes, the dough comes off the edges of the bowl and clings to the "leaf". At this point change the "leaf" with the hook and add the oil and at speed 4 make a few turns with the hook until the dough absorbs the oil and the dough wraps around the hook itself. Let the dough rest for 15 minutes, covering with plastic wrap. Once the dough has rested for 15 minutes, put it on a lightly greased pastry board and start making the folds to make the dough stronger. Roll out and fold the dough with your hands wet with cold water and repeat this operation 3 times at a distance of 10 minutes, covering the dough with a bowl so that it does not dry out on the surface. Now place the dough in a bowl, previously greased at the edges and on the surface of the dough itself and cover with plastic wrap. Let it rise for at least 24 hours in the fridge in the lower part. The next day, after the time has elapsed, take the dough out of the fridge and let it rest for 15 minutes at room temperature. The dough will be rich in bubbles and very gently place it on a lightly floured pastry board with durum wheat flour (this will not absorb into the dough). Create additional book folds, the result will be a taut and elastic ball. Let rise in a lightly floured bowl of durum wheat flour both on the edges and on the surface of the dough itself for 3 hours at room temperature with plastic wrap. Now the dough is ready to be rolled out gently. Lightly oil the pan, roll out the dough gently, helping yourself with your fingertips to create an even layer full of bubbles. Drizzle with oil and bake at 250 °F (preheated) on the last low shelf, for 16/17 minutes. After the first time, place the pan in the oven on the highest shelf for another 2/3 minutes. For the filling; Season the ricotta with freshly grated ginger, chop together basil, fennel and mint and cut the cherry tomatoes in half. Spread the ricotta with a spoon, then the cherry tomatoes, drizzle the chopped fresh herbs, pepper, salt and a drizzle of oil.
Pizza moment. Focaccia, cherry tomatoes, ricotta, ginger and fresh herbs. The delicious idea for a weekend with a great desire for an aperitif. Focaccia with simple flavors, enriched by the freshness of ginger and fresh herbs such as mint, fennel and basil. Let yourself be inspired by this dish and share the final result on social media by tagging https://ilcapodelcibo.blogspot.com/. Have fun!
Ingredients
450 g of type flour
50 g whole meal flour
400 g of cold water
20 g of extra virgin olive oil
3 g of dry brewer's yeast
10 g of salt
20 g of sugar
semolina flour
Filling
Cherry tomatoes
sheep's milk ricotta
fresh ginger
fresh mint
Fennel
basil
oregano
EVO oil, salt, pepper
Procedure
Add the flours to the bowl of the planetary mixer and with the "leaf" at speed 1 mix and take air and volume to them for about 30 seconds. Add 3/4 of the dose of cold water with the yeast, sugar and mix with the leaf for about 1 minute at speed 2. The result should be a fairly compact dough. Add the remaining water, and the salt and always with the leaf knead everything until the total absorption of the water itself. Start at a speed of 2 and work your way up to the maximum speed of 10. Knead until, after a few minutes, the dough comes off the edges of the bowl and clings to the "leaf". At this point change the "leaf" with the hook and add the oil and at speed 4 make a few turns with the hook until the dough absorbs the oil and the dough wraps around the hook itself. Let the dough rest for 15 minutes, covering with plastic wrap. Once the dough has rested for 15 minutes, put it on a lightly greased pastry board and start making the folds to make the dough stronger. Roll out and fold the dough with your hands wet with cold water and repeat this operation 3 times at a distance of 10 minutes, covering the dough with a bowl so that it does not dry out on the surface. Now place the dough in a bowl, previously greased at the edges and on the surface of the dough itself and cover with plastic wrap. Let it rise for at least 24 hours in the fridge in the lower part. The next day, after the time has elapsed, take the dough out of the fridge and let it rest for 15 minutes at room temperature. The dough will be rich in bubbles and very gently place it on a lightly floured pastry board with durum wheat flour (this will not absorb into the dough). Create additional book folds, the result will be a taut and elastic ball. Let rise in a lightly floured bowl of durum wheat flour both on the edges and on the surface of the dough itself for 3 hours at room temperature with plastic wrap. Now the dough is ready to be rolled out gently. Lightly oil the pan, roll out the dough gently, helping yourself with your fingertips to create an even layer full of bubbles. Drizzle with oil and bake at 250 °F (preheated) on the last low shelf, for 16/17 minutes. After the first time, place the pan in the oven on the highest shelf for another 2/3 minutes. For the filling; Season the ricotta with freshly grated ginger, chop together basil, fennel and mint and cut the cherry tomatoes in half. Spread the ricotta with a spoon, then the cherry tomatoes, drizzle the chopped fresh herbs, pepper, salt and a drizzle of oil.
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